>From: Rodney Myrvaagnes

>We have two 8-inch CI skillets. One is a newish Wagners, which, unlike
>the big one, is recent enough that its inside bottom is not ground
>smooth.
>
(snipped for brevity)

My experience with cast iron is that the roughness will smooth out with use. I
have bought several pieces of cast iron cookware over the last 30 years and
have observed this change. The more you use it, the sooner it will become
*smooth*. I'm not a chemist or anything but I believe it has something to do
with the heating and cooling over a prolinged time. (if someone can explain
the process I'd love to learn more) The little bumps also seem to allow the
seasoning to adhere better to the pans.

*shrugs* I don't think I'd sand it down if I were you.


*cheers*

Barb Anne